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Lemon Trifle

 Lemon Trifle
"The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful," says Pat Stevens from Granbury, Texas.
14 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup (8 ounces) lemon yogurt
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 2 cups whipped topping
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cups fresh raspberries
  • 1/2 cup flaked coconut, toasted
  • Fresh mint, optional

Directions

  • In a bowl, combine the first four ingredients. Fold in whipped
  • topping. place half of the cake cubes in a trifle bowl or 2-qt.
  • serving bowl. Top with half of the lemon mixture. Repeat layers. Top
  • with raspberries. Garnish with coconut and mint if desired. Yield:
  • 14 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.